Thursday, August 29, 2013

Quick & Easy Garlic Chicken

Great chicken recipe for when you don't have time to spend. Even picky Master will eat it and wonder how you ever learned to cook this well. Goes with about any kind of starch: either potatoes or rice. Your oven will magically transform the garlic and brown sugar into the fundamental basic elements of Bar-B-Que. 

Also fixing oven fried parmesan zucchini strips to go along with the chicken since both bake at 450 degrees and after all this is August!


A word about the stinky rose: Garlic

Modern medicine agrees there are suggestions that garlic might be able to help manage cholesterol levels and blood pressure. There are two main medicinal ingredients which produce the garlic health benefits: allicin and diallyl sulphides.
Of interesting note, garlic has proven to be a strong natural, broad-spectrum antibiotic. One which bacteria does not become resistant to. This might prove to be very helpful in eliminating “super bugs”
Aged garlic has shown powerful antioxidant effects.
Preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the G. I. Tract.
On The Other hand:
Raw garlic can be very strong and ingesting too much could produce digestive tract irritation. Also, garlic could potentially disrupt anti-coagulants, so it's best avoided before surgery.
PLEASE NOTE: "can cause a potentially harmful side effect when combined with a type of medication used to treat HIV/AIDS". This is from the NIAID website.



    • 4 boneless skinless chicken breasts (slave used 4 drumsticks)
    • 4 garlic cloves, minced
    • 4 tablespoons brown sugar
    • 1 tablespoon oil
    • additional garlic and onion powders
    • 2TBS Balsamic vinegar
    • 2 tsp low salt soy sauce
    • 1 cup low fat buttermilk (skim milk + 2 tsp pickle juice)
    • 1 TBS kosher salt
    • 1 teaspoon Garlic powder
    • 1 teaspoon onion powder


Mix marinade in a closeable plastic bag along with chicken and let sit in refrigerator for a couple of hours.

  1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and a cooking rack lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Place chicken on the sprayed rack. Add Balsamic vinegar and 1 tsp soy sauce to brown sugar mixture and spoon half over the chicken.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Stopping at around 12 minute nark to swivel pan around in oven and spoon last of mixture on chicken.
  7. Cooking time will depend on the size and thickness of your chicken.

checking at 15-20 minutes so as to not over cook. If sugar starts to burn in bottom of pan, pour in about ½ cup of water.

Parmesan Zucchini Strips


1/3 cup seasoned bread crumbs
    • 1/4 cup parmesan cheese, grated
    • 4 small zucchini, quartered lengthwise
    • 1 egg, beaten ( or egg substitute)

Peel and cut zucchini lengthwise into french fry shapes. Scatter across some paper towels and sprinkle well with kosher salt. Let it sit on the counter top for at least 1 hour, better 2 hours if you have time. This will draw out the moisture and insure a crispy strip. Rinse well and pat dry.

Preheat oven to 450 degrees.
In a bowl, combine bread crumbs and cheese topping.
    Dip zucchini strips into egg, then into crumb mixture.
    Place on a wire rack set into a parchment-lined baking sheet
    Bake at 450 degrees for 20-25 minutes or until golden brown and tender.
    Serve as they are or with a dip. If you care for more spices add them to the breadcrumb mixture before baking.

Hope you enjoy this stinky rose treat!

Always serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain
..I cook!

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